GOCHUJANG NOODLES RECIPE (EASY 20-MINUTE VEGETARIAN KOREAN DINNER)
Gochujang Noodles are a quick, spicy, and satisfying vegetarian Korean dinner. Thick, chewy noodles are tossed in a sweet-spicy gochujang sauce with garlic, ginger, and sesame. Ready in 20 minutes — perfect for busy nights!
Equipment
- Large pot for noodles
- Large skillet or wok
- Small bowl for sauce
- Colander
Ingredients
For the Noodles & Veggies:
- 10 oz udon noodles or thick Korean noodles or spaghetti
- 2 tablespoons vegetable oil divided
- 1 medium onion sliced
- 2 cups mixed vegetables bell peppers, carrots, mushrooms, cabbage, or bok choy
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 3 green onions sliced, whites and greens separated
- 1 tablespoon sesame seeds for garnish
For the Gochujang Sauce:
- 3 tablespoons gochujang (Korean red pepper paste)
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup water
Instructions
Cook Noodles:
- Cook noodles according to package instructions. Drain and set aside. Reserve ½ cup of pasta water.
Make Gochujang Sauce:
- In a small bowl, whisk together gochujang, soy sauce, brown sugar (or honey), rice vinegar, sesame oil, and water until smooth. Set aside.
Stir-Fry Vegetables:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add sliced onion and mixed vegetables. Stir-fry for 3-4 minutes until tender-crisp. Remove vegetables and set aside.
Sauté Aromatics:
- Add remaining 1 tablespoon oil to the skillet. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
Add Sauce:
- Pour the gochujang sauce into the skillet. Bring to a simmer and cook for 1-2 minutes until slightly thickened.
Combine:
- Add cooked noodles and stir-fried vegetables to the skillet. Toss everything together until well coated in the sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Garnish & Serve:
- Garnish with green onion tops and sesame seeds. Serve immediately.
Notes
- Make Ahead: Sauce can be made up to 5 days in advance. Vegetables can be chopped up to 2 days ahead.
- Variations: Add crispy tofu or tempeh for extra protein. Add cooked shrimp, beef, or chicken for non-vegetarian version. Use rice noodles or soba noodles instead of udon. Add a fried egg on top.
- Serving Suggestions: Serve with kimchi, pickled radish, or Korean cucumber salad. Top with fresh cilantro and a squeeze of lime. Pair with Korean vegetable pancakes (yachaejeon).
- Allergy-Friendly: Use tamari or coconut aminos instead of soy sauce for gluten-free. Use gluten-free noodles (rice noodles or soba with 100% buckwheat). Use maple syrup instead of brown sugar/honey for vegan.
- Storage Tips: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or in the microwave. Not recommended for freezing.